In a pot add 1/4 cup oil and fry ginger garlic paste in it for a minute.

Add chicken to it and then add shan biryani masala and 2 glasses of water to it.

Cook until water remains 1/2 glass and chicken is tendered

Fry onions until golden brown and then set aside with thinly sliced tomatoes, hara dhaniya, podina and aloo bukharay

Crush onion and tomatoes mixture with hands until mushy

Separately boil rice in salt and cumin seeds water until 3/4th done

Strain and set aside

Now start layering. Put all the masala with remaining water in the base of pot

Put crumbled onion and tomato mixture over the masala.

Sprinkle good amount if zarda colour on it then put boiled potatoes over it

Now pour over all the rice on it and drizzle half cup oil on rice.

Cover the lid and higher the flame for initial 7 minutes.

Then lower the flame and cook on dum for 10 minutes